Preserving and Pickling

[Earthmaiden]

The season is starting and I hope I'm right that there's no general thread yet. I came across a recipe today for Tomato Marmalade which was new to me and, as yet, untried. Something to try with gluts of tomatoes (perhaps in smaller amounts)! Has anyone tried it before?

To make 7lbs:
5lb firm, red tomatoes
3 lemons
2oz crystallised ginger
4lbs granulated sugar
1 level teaspoon salt

Peel tomatoes by covering in boiling water to loosen the skin.
Chop roughly and put into a suitable pan.
Peel the rind and pith of one lemon. Very finely slice all the lemons, saving the pips.
Tie the pips in a piece of muslin.
Add the sliced lemons and parcel of pips to the tomatoes.
Chop the ginger and add to pan with the sugar and salt.
Stir overcast gentle heat to dissolve the sugar then bring to the boil and cook for around 40 mins, stirring often until setting point is reached.
Remove from heat, pour into sterilised jars, cover and label. The marmalade will be thick and dark.

[ZeroCook]

This has been saved in drafts so late, as have been busy busy busy and just catching up.

Glad you started a thread EM - was just thinking one was needed. Tomato marmalade recipe looks delish.

I make Madhur Jaffrey's sweet tomato chutney a lot and it's a family fave. A lot like yours but uses a whole head of garlic (I use less) and raisins, and her Bengali version has whole spices in it too, which I

Made another batch of spicy pineapple chutney and some mango chutney with half of a 4kg case of mangos on special.

I finally successfully made Mexican pineapple vinegar. I did a tweaked cross between two recipes. I previously unsuccessfully tried Diana Kennedy's recipe, which is also the base to the second recipe I tried, which adds a couple of tablespoons of raw unfiltered vinegar to help acetobacter fermentation process.

[Badger's Mate]

I have made the MJ tomato chutney and the Benares one. Both nice, but our favourite Indian pickle is the Benares gooseberry one. It’s in the Atul Kocchar book Fish Indian Style.

[liketocook]

I made these last year using a glut of mainly yellow cherry tomatoes and three 1lb jars. Only change I'd make would be to cook the garlic in the vinegar mix for a bit as it turned blue.
https://www-bbc-co-uk.cdn.ampproject.or ... toes_56805

[Uschi]

I have acquired a glut of not so pretty bananas (5 kg skins and all) and Axel is just preparing the chilis and garlic for me. I will turn part of them into Yotam Ottolenghi's banana ketchup.

Banana-aronia jam is also on the cards and maybe a cake.

[ZeroCook]

5 kg yikes! That ketchup recipe looks pretty good Uschi - good way to use up bananas. You'll have a lot of it! Probably extra good with spicy South Asian and southeast Asian dishes.

Drying bananas is also a good way to use up loads - keep really well, too.

Reminds me - I made banana skin chutney from a zero waste recipe posted on the old mb and it was almost inedible st the time because, as I found out, banana skins are really astringent. Flavour was good tho, so I simply stashed it. Fast forward about 18 months and recently opened it and it actually improved, had lost most of its astringency.

https://www.theguardian.com/food/2020/j ... ney-recipe

[Seatallan]

I've been meaning to try that one Zero Cook, but haven't got around to it yet. Interesting to hear of your experience with it.

Next on my list is to pick some of the local wild raspberries as there's a bumper crop this year. Planning wild raspberry gin. Also going to make rowan vodka and rowan jelly (again, bumper crop this year).

[Uschi]

Sounds great Seatallan! SZ, I made two double batches and have only five relatively good bananas left. I think a banana cake will take care of them.

As for the ketchup, we have a snack here called "Currywurst", i. e. a fried sausage cut into slices, then covered with a curry-ketchup sauce (really good ones contain not just tomato ketchup, but also some fruit component like apple sauce and some soy sauce) and dusted with curry powder. Mostly it is served with chips.

We do without the chips, but the banana ketchup is just right for a home-made Currywurst, so we go through a lot of the ketchup.

[halfateabag]

Uschi, another curry wurst household here, we have both classic and slightly hotter. Yes, they go well with any sausage and hard boiled eggs.

On pickles and preserves, I am trying to use up as much as we can eat so that we don't have to ship so much to the new gaff. I still have a lot of jam and a few jars of banana ketchup. Also jars of stuff I bought when abroad. I must go through them and start 'operation use up'.

[ZeroCook]

I'm sure I've heard of currywurst Uschi - never had it and no wonder you're making vats of banana ketchup. Sounds good!

I homemade bbq sauce - two versions - a long one from scratch and a quick one with ketchup, vinegar brown sugar, black pepper snd chili and great with smoked paprika or chipotle powder.
https://www.saveur.com/article/Recipes/ ... lled-Pork/
Have posted before iirc.
I make the pork too, oven roasted and simplifed - spareribs are fave. Plus the sauce - always have some on hand in the fridge.

[Uschi]

The sauce looks nice, the roast a bit too strongly baked.

[ZeroCook]

His roast is diabolical It should be moist with a spicy fruity crust and falling apart off the bone.

[scullion]

The season is starting

yup, sweet cucumber pickle will be on the go shortly - a neighbour up the lane was selling massive ones for 50p and 'small' for 25p.

[Stokey Sue]

I seldom make pickles and chutneys, but my plan is to try to make piccalilli as good as Seatallen's

[Seatallan]

I seldom make pickles and chutneys, but my plan is to try to make piccalilli as good as Seatallen's

Oh Sue!! I'm truly flattered....

[slimpersoninside]

I seldom make pickles and chutneys, but my plan is to try to make piccalilli as good as Seatallen's

Oh Sue!! I'm truly flattered....

Oooh, is there a recipe for this anywhere please?

[Seatallan]

I seldom make pickles and chutneys, but my plan is to try to make piccalilli as good as Seatallen's

Oh Sue!! I'm truly flattered....

Oooh, is there a recipe for this anywhere please?

Slim, I use Delia's (from Complete Cookery) if you have it to hand? Never failed me.... can post if you don't have it...

[slimpersoninside]

Oh Sue!! I'm truly flattered....

Oooh, is there a recipe for this anywhere please?

Slim, I use Delia's (from Complete Cookery) if you have it to hand? Never failed me.... can post if you don't have it...

I don't have that book I'm afraid. I could try looking online if it would be a bit of a faff to post but if not that would be great thanks.

[Stokey Sue]

The recipe at Delia Online is from the Christmas book so possibly different, I notice it uses cucumber rather than marrow whic seems slightly un usual

https://www.deliaonline.com/recipes/sea ... piccalilli

[Seatallan]

It's just about identical actually. The one from Complete Cookery also uses cucumber (which is what I usually include though marrow would work just as well of course). The only difference is that this one includes dwarf beans and the original is runner beans.